Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Strawberry Dutch Baby

Strawberry Dutch Baby

dontmissmyplate
Breakfast sweets

Pancakes! Who doesn't love them for breakfast or brunch?

It's always interesting to divert from the classic and try something different. If you've never had a Dutch baby or 'German pancake' you're missing out. They are soufflé-like and delicious - soft with a slight crunch on the outside. I don't believe you have to drench them on tons of syrup and butter either. Adding fruit and dusting on a little icing sugar is the necessary cherry on top!

This recipe is an ode to strawberries and cream, often touted as an English dessert. Who doesn't love the combination? It works wonderfully in any form.

Ingredients

3/4 cups flour

2 eggs

2 1/2 tablespoons granulated sugar

1/2 cup warm almond milk

1/4 cup apple sauce

1/2 teaspoon almond extract

Pinch of salt

1 rosemary sprig

1 scoop vanilla almond ice cream (or whipped cream)

1 teaspoon lemon juice

Icing sugar

1/3 cup strawberries, sliced

2 tablespoons berry maple syrup

1 tablespoon melted butter + 2 tablespoons butter

Instructions

Add the flour, almond extract, salt, butter, milk, 1 1/2 tablespoons sugar, eggs, and apple sauce to a blender and blend until smooth.

Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium-heat until melted.

Pour the batter into the skillet and place in a 400F oven, bake for 30 minutes.

While the pancake is baking, toss the strawberries in 1 tablespoon sugar, the lemon juice and a rosemary sprig in a small saucepan over medium-heat until a thick sauce begins to form.

Remove from the heat and allow to cool for about 5 minutes.

Serve the dutch baby with the sugared strawberries and ice cream or whipped cream. 

Salted Caramel Apple Dutch Baby

Salted Caramel Apple Dutch Baby
Peanut Butter, Chocolate Chip and Butterscotch Biscuits

Peanut Butter, Chocolate Chip and Butterscotch Biscuits
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